Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

Rosemary has a distinct pine-like aroma and taste. In season in late summer, this herb has a calming energy that helps us focus and slow down. Potatoes are a great harvest food because they are grounding. They remind us to stay planted firmly in Earth and what she provides. As you are cutting up these potatoes, remember to be thankful to the Earth in which they grow. Smell the aroma of the roots mingle with the calming scent of rosemary and be grateful for the abundance you share at your harvest table.


Roasted Rosemary Potatoes (2)

2 People
15 Minutes
45 Minutes
Brunch, Dinner, Lunch
American, French
Gluten Free, Vegan, Vegetarian

  • 2 large potatoes
  • 2 large sweet potatoes
  • 1 large onion
  • 1/2 cup Cucina Aurora Rosemary and Oregano Oil
  • coarse ground sea salt and pepper to taste
  1. Preheat oven to 450.
  2. Skin potatoes and sweet potatoes (if you like you can leave the skin on as long as it is washed well).
  3. Cut into bite sized cubes.
  4. Slice onion into thick slices and then into wedges.
  5. Mix potatoes and onions in a large bowl with Rosemary oil. Coat evenly.
  6. Dump it all onto a cookie sheet and sprinkle with salt and pepper.
  7. Place in hot oven and roast for about 45 minutes turning over once about half way through.
  8. Serve hot and enjoy!!!

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